《植物生理学报》 2015, 51(11): 1919-1926
通信作者：李敏；E-mail: minli@qau.edu.cn；Tel: 0532-88030113
摘 要：
生菜即叶用莴苣栽培过程中, 常常会遇到高温抑制生长等问题, 而丛枝菌根(AM)真菌具有增强植物耐高温、干旱和盐害等抗逆性的功能。本研究旨在温室盆栽条件下, 探索不同温度下(25 ℃、30 ℃和35 ℃) AM真菌摩西球囊霉(Glomus mosseae)、根内球囊霉(Glomus intraradices)和地表球囊霉(Glomus versiforme)对生菜耐热性的影响。结果表明, 供试3种AM真菌与生菜根系均形成了菌根, 其中, 摩西球囊霉侵染率最高(70.4%)、根内球囊霉最低(44.6%)。同一温度下, 接种AM真菌生菜叶片中的防御性酶SOD、POD、CAT活性均不同程度高于不接种对照, 尤其是在35 ℃下接种摩西球囊霉的生菜防御性酶活性最高, SOD、POD和CAT活性分别比对照增加68.4%、128.6%和88.9%; 接种AM真菌生菜叶片中的 MDA含量和膜透性显著低于对照。接种AM真菌处理的生菜可溶性糖含量、脯氨酸含量和根系活力显著高于对照, 用摩西球囊霉接种的生菜可溶性糖、脯氨酸和可溶性蛋白的含量均显著高于对照, 尤其在35 ℃高温下, 其根系活力和叶绿素含量分别比对照增加255.5%和27.2%。结论认为, AM真菌显著提高了生菜的耐热性, 摩西球囊霉是提高生菜耐热性效应最显著的菌种, 亦是本试验选出的提高生菜耐热性的优良菌种。关键词：AM真菌; 生菜 ; 耐热性; 优良菌种
收稿：2015-07-08 修定：2015-10-16
资助：国家“十二五”科技支撑计划(2014BAD05B03)、山东省科技发展计划(2013GNC11014)和青岛市科技局项目(13-1-4-143-jch和14-2-3-43-nsh)。
Corresponding author: LI Min; E-mail: minli@qau.edu.cn; Tel: 0532-88030113
Abstract:
There are problems of high temperature inhibiting growth of lettuce (Lactuca satica L.) in production, while arbuscular mycorrhizal (AM) fungi have the function of increasing plant tolerance to high temperature, drought, and salt stress etc. The purpose of the present experiment was to evaluate effects of AM fungi (Glomus mosseae, Glomus intraradices and Glomus versiforme) on heat tolerance of lettuce plants grown in pots under different temperature (25 ℃, 30 ℃ and 35 ℃), and greenhouse conditions. The results showed that the three tested AM fungi could colonize lettuce roots and form mycorrhizas. The colonization percentage of G. mosseae was the highest (70.4%), while G. intraradices the lest (44.6%). Under the same temperature, the activity of SOD, POD and CAT in leaves of lettuce inoculated with AM fungi were higher than those of the control, and the inoculation treatment with G. mosseae showed the highest under 35 degrees, which were 68.4%, 128.6% and 88.9% higher than those of the control respectively. The content of MDA and membrane permeability in leaves of lettuce inoculated with AM fungi was significantly lower than that of the control, while the contents of soluble sugar, proline content and root activities were significantly higher than those of the control. The contents of soluble sugar, proline and soluble protein in lettuce inoculated G. mosseae were significantly higher than those of the control, and the root activity and chlorophyll content also significantly increased to 255.5% and 27.2% respectively, especially under the high temperature of 35 degrees. It was concluded that inoculation with AM fungi could improve lettuce heat tolerance, of which G. mosseae was superior and should be a possible effective strains of increasing heat tolerance of lettuce in the production.Key words: arbuscular mycorrhizal fungi; Lactuca sativa; heat-resistant; excellent strains
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